Sourdough Pizza Dough

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Recipe Review

This is the 2nd pizza dough recipe that I am trying from the book. The first (Neo-Neapolitan ) was very good, but I had a few problems with the dough. This could be from being inexperienced with making pizza.

This time I decided to separate the dough into 4 portions. Each ball was 270-275g. When forming each, it was much easier to stretch out. I was able to stretch them out to 11-12 inches without tearing the dough, but was still able to get a nice thin crust.

The added sourdough in the recipe makes for a very nice subtle addition of taste. The crust was perfect. It has a nice chew, taste and crunch. I used a new baking stone from King Arthur Flour and have never had such a delicious pizza at home before. I even think it rivals some of the best Ny style pizza’s I’ve had.

This is my favorite pizza dough recipe!

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